Purdue uses one common online scholarship application that new incoming undergraduate students and current Purdue undergraduate students submit each year. Students in the Department of Food Science can access a list and description of scholarships and the common scholarship application through Purdue Agriculture Academic Programs Scholarship web page. Questions may be directed to the Department of Food Science Scholarship Coordinator, Allison Kingery via email email@example.com or call (765) 494-2766.
The Trustee Scholarship (merit-based), Presidential Scholarship (merit-based), Marquis Scholarship (merit- and need-based for Indiana residents only), and Purdue Promise (need-based for Indiana 21st Century Scholars only) are administered and awarded by the University to beginning freshman undergraduate students. For more details and deadline dates, please visit the freshman scholarship page on the Office of Admissions website.
In addition to scholarships award through Purdue, new incoming and current Food Science students may apply for scholarships through the Institute of Food Technologists (IFT). Visit the IFT Scholarship website for details and an application.
Current sophomore and junior food science students who meet the criteria, may apply for the Marvin Byer Award scholarship from the Research & Development Associates for Military Food and Packaging Systems, Inc. Qualified students must supply a letter of recommendation from a Food Science professor to Allison Kingery and work with Allison for the nomination submission.
The National and International Scholarships Office provides information and support to current Purdue students and recent graduates interested in applying for nationally competitive awards. These awards allow students to pursue graduate studies, conduct research or teach abroad. The office collaborates with Purdue faculty and staff to identify and support potential scholars early in their undergraduate career. The National and International Scholarships Office is located in Young Hall, Room 826.